Cheryl's Peanut Buster Dessert

Have you ever noticed that the best recipes are brought to Church Suppers? Well, here is one of them...

• Ready In: 15 mins
• Serves: 24
• Yields: 1 9 x 13 inch pan

Ingredients

• 1  lb  Oreo cookies
• 1⁄2 cup margarine, melted
• 1⁄2 gallon vanilla ice cream, semi-melted
• 20  ounces roasted peanuts
• 2 (12 ounce) jars  hot fudge

Directions

1. Crush the cookies (reserve a few crumbs for the top).
2. Mix with the margarine.
3. Line the bottom of a 9 x 13 inch pan with the cookie mixture.
4. Add the ice cream to the top of the cookie mixture.
5. Sprinkle on the jar of peanuts.
6. Top with the fudge sauce.
7. Add the cookie crumbs.
8. Freeze until hard.
9. Remove to the refrigerator 1 hour before serving.